由于溶解度等因素的影响,肽螯合钙的利用率较低,热和消化环境条件;因此,保护至关重要,延长和稳定这种营养素,以提高其功效。本研究以β-环糊精(β-CD)为壁材,通过改进的超声辅助方法制备玉米肽螯合钙微胶囊。结构,溶解度,热稳定性,并对这些微胶囊的体外胃肠道消化进行了彻底的研究和分析。使用以下推荐条件制备微胶囊:5mg/mL的螯合物浓度,螯合物与β-CD的质量比为1:8g/g,和功率为75W的同步双频超声(20/28kHz),20/5s/s的占空比,和20分钟的时间。仔细选择这些具体参数以确保微胶囊的最佳制造。结果表明,利用双频超声可显著提高包封率和产量,分别提高了15.84%和15.68%,分别,达到79.17%和90.60%的令人印象深刻的值。此外,结构指数分析的结果进一步证实了超声处理对微胶囊的结构有显著影响,导致颗粒尺寸明显减小并转化为纳米颗粒。此外,微胶囊在2至10的宽pH范围内表现出优异的溶解度,溶解度为93.54%至88.68%。此外,这些微胶囊表现出显著的热稳定性,当暴露于40至80°C的温度时,至少保持84.8%的稳定性。此外,在胃和肠消化过程中,这些微胶囊表现出44.66%和51.6%的高缓释率,表明它们逐渐释放钙含量的能力。在高钙微胶囊的制备中包含双频超声产生了有希望的结果。总的来说,我们的工作提出了一种合成玉米肽螯合钙微胶囊的新方法,具有良好的溶解性,优异的热稳定性,和显著的缓释效果。这些微胶囊具有作为强化的高钙补充剂的潜力。
The utilization of peptide-chelated calcium is low due to the influence of factors such as solubility, heat and digestive environmental conditions; therefore, it is crucial to protect, prolong and stabilize this nutrient in order to enhance its efficacy. This study was conducted to prepare corn peptide-chelated calcium microcapsules using β-cyclodextrin (β-CD) as the wall material through an improved ultrasonic-assisted method. The structure, solubility, thermal stability, and in vitro gastrointestinal digestion of these microcapsules were thoroughly investigated and analyzed. The microcapsules were prepared using the following recommended conditions: a chelate concentration of 5 mg/mL, a mass ratio of chelate to β-CD of 1:8 g/g, and a synchronous dual-frequency ultrasound (20/28 kHz) at a power of 75 W, a duty ratio of 20/5 s/s, and a time of 20 min. These specific parameters were carefully selected to ensure the optimal fabrication of the microcapsules. The results showed that the utilization of dual-frequency ultrasound resulted in a significant increase in both the encapsulation rate and yield, which were enhanced by 15.84 % and 15.68 %, respectively, reaching impressive values of 79.17 % and 90.60 %. Moreover, the results of the structure index analysis provided further confirmation that ultrasonic treatment had a significant impact on the structure of the microcapsules, leading to a noticeable reduction in particle size and transformation into nanoparticles. Furthermore, the microcapsules demonstrated excellent solubility within a wide pH range of 2 to 10, with solubility ranging from 93.54 % to 88.68 %. Additionally, these microcapsules exhibited remarkable thermal stability, retaining a minimum of 84.8 % of their stability when exposed to temperatures ranging from 40 to 80 °C. Moreover, during gastric and intestinal digestion, these microcapsules exhibited a high slow-release rate of 44.66 % and 51.6 %, indicating their ability to gradually release calcium contents. The inclusion of dual-frequency ultrasound in the preparation of high calcium microcapsules yielded promising outcomes. Overall, our work presents a novel method for synthesizing corn peptide-chelated calcium microcapsules with desirable properties such as good solubility, excellent thermal stability, and a significant slow-release effect. These microcapsules have the potential to serve as fortified high calcium supplements.